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overhead image of chocolate glazed crullers on a cooling rack

Chocolate Glazed Crullers Recipe (Cruller Donuts)

Course: Breakfast, Dessert, donuts
Cuisine: American
Prep Time: 40 minutes
Cook Time: 1 hour
Cool Time: 25 minutes
Total Time: 2 hours 5 minutes
Servings: 15 crullers
Calories: 202kcal
Author: Becky Hardin - Easy Dessert Recipes
Homemade Chocolate Glazed Crullers are even better than what you'll find in a donut shop! Master a classic breakfast treat with this easy to follow recipe.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Stand Mixer (optional)
  • Hand Mixer (optional)
  • Dutch Oven
  • Deep Frying Thermometer
  • Piping Tip Set

Ingredients

For the Crullers

  • ½ cup milk 114 grams, room temperature
  • ½ cup water 114 grams, room temperature
  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • 1 tablespoon granulated sugar 13 grams
  • ½ teaspoon kosher salt
  • 1¼ cups all-purpose flour 150 grams
  • 3 large eggs 150 grams, room temperature
  • 1 egg white 35 grams, room temperature
  • Vegetable Oil for frying

For the Chocolate Glaze

  • 1 ounce semisweet chocolate 28 grams
  • 1 tablespoon unsalted butter 14 grams
  • 1-2 teaspoons hot water 5-9 grams
  • ½ cup powdered sugar 57 grams, sifted
  • ½ cup rainbow sprinkles 96 grams, for garnish

Instructions

  • In a medium heavy-bottomed saucepan set over medium-high heat, combine the milk, water, butter, sugar, and salt together. Cook, stirring, until the butter melts and the mixture starts to boil.
    ½ cup milk, ½ cup water, ½ cup unsalted butter, 1 tablespoon granulated sugar, ½ teaspoon kosher salt
    pouring milk into a metal bowl
  • Remove the saucepan from the heat. Add all of the flour to the butter mixture at once, and mix until well combined.
    1¼ cups all-purpose flour
    adding flour to wet ingredients in a metal bowl
  • Return the saucepan to the stovetop and cook for 2-3 minutes over medium-high heat, stirring vigorously the entire time. The mixture will form a ball and begin to pull away from the side of the saucepan.
    cruller dough in a metal bowl with a blue spatula
  • Remove the saucepan from the heat and transfer the dough to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a handheld mixer). Set aside for 15 minutes to cool.
  • Once the dough has cooled, turn the mixer to medium speed and add the eggs. Beat on medium speed until the eggs have been fully incorporated. Add the egg white and beat again until fully incorporated.
    3 large eggs, 1 egg white
    using a whisk to incorporate an egg into the dough in a glass bowl
  • Tightly cover the bowl with plastic wrap and refrigerate for 10 minutes.
    cruller dough in a glass bowl with a blue spatula
  • While the dough chills, cut out 15 3x3-inch squares of parchment paper. Set aside.
  • Fill a Dutch oven with about 3-4 inches of oil. Heat to 350-370°F.
    Vegetable Oil
  • Remove the dough from the refrigerator and transfer it into a pastry bag fitted with a large star tip. Hold the pastry bag vertically over one of the parchment squares and pipe an even circle of dough, just making the ends meet. Repeat until all dough is piped.
    piped cruller dough in circles on squares of parchment paper
  • Fry the crullers in batches of 3-4 at a time. Gently place a cruller, along with the parchment paper square, onto a slotted spoon. Lower it into the hot oil. Cook for 1 minute, flip the cruller over, and use tongs to remove the paper. Fry for approximately 6 minutes, turning to ensure even cooking, until golden brown.
    crullers frying in a pot of oil
  • Remove the crullers from the oil and place on a wire rack to let any excess oil drip off. Let the crullers cool before glazing.
  • Once the crullers are cool, make the glaze. Heat the chocolate and butter in a microwave-safe bowl for about 40-60 seconds, or until the mixture is smooth. Stir the sifted powdered sugar into the melted butter and chocolate, adding small amounts of hot water until the glaze is thinned as desired.
    1 ounce semisweet chocolate, 1 tablespoon unsalted butter, 1-2 teaspoons hot water, ½ cup powdered sugar
  • Working 1 cruller at a time, dunk the cruller into the glaze, allow any additional glaze to drip off, and place onto a wire rack. Top with sprinkles, serve, and enjoy!
    ½ cup rainbow sprinkles
    hand dipping a cruller into a bowl of chocolate glaze

Notes

  • When frying the crullers, cook just a couple at a time. If the pan is overcrowded, the oil temperature will decrease too much.
  • Let the crullers cool for 10-15 minutes before adding the glaze. They can still be warm, but if they're too hot, the glaze will melt off.
  • Have fun with the sprinkles! I like to use sprinkles based on the holidays - pink and white for Valentine's Day, black and orange for Halloween, red and green for Christmas, etc.
Storage: Store chocolate glazed crullers in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition

Serving: 1cruller | Calories: 202kcal | Carbohydrates: 19g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 98mg | Potassium: 52mg | Fiber: 1g | Sugar: 11g | Vitamin A: 274IU | Calcium: 20mg | Iron: 1mg